pepperoni

[BellaPizza]

does any one make there own pepporoni? its cost like $3.00 lb.

 

[Charles]

I wouldn’t for a production shop because of the labor and additional complexity of operations, but here’s a home recipe that sounds good.
http://www.tammysrecipes.com/tammys_spicy_pepperoni

 

[scootie]

Sam’s Club is usually around $2/lb. I buy Burke from my distributor for $2.80/lb. A pretty big difference, but worth it to me.

 

[Pizza_Tony1]

Im paying 2.37 a pound from GFS.

 

[dipaulos_pizza]

2.89/lb for Margherita Fine Sticks. We slice our own. Best you can buy ( in my opinion of course ). Not many places use this brand. Only available in certain areas of the country I believe. Makes a big difference on the pie. Lots of flavor.

 

[Easygoer13]

Any thoughts on Hormel pep ?

 

[Daddio]

I have my local butcher shop make my pepperoni. I started doing this when I read the lable on the “Best” my food supplier had to offer. The contents scared me: beef and/or pork and/or mutten and/or chicken and/or trukey may contain byproducts. Not for my store Because Taste Matters

 

[royster13]

Oh, you were buying their “premium” pepperoni…lol…

 

[pcuezze]

Easygoer13:

Any thoughts on Hormel pep ?

Be careful because the type Hormel you buy in the store is different than the one sold wholesale. The store version is dry-packed (not refrigerated) and the wholesale version is wet-packed. I think there is a very noticeable difference. They also sell something called Grande - a premium pepperoni - that is excellent.

I’m currently trying out Volpi (Saint Louis) and Ezzo (somewhere in Ohio). I was not impressed with the Volpi. The Ezzo is very good, but I don’t know if I can justify the cost v. Hormel.

We have Margherita Sandwich sticks in the grocery stores here in Kansas City but I’ve never thought to use it on my Pizzas…

 

[pizzaviking]

We use the Ezzo and love the way it cooks up. Not too greasy…It is a little pricey though.